Saffron

Crocus sativus. The dried stigmas of 200,000 mauve, autumn-flowering crocus flowers are needed to obtain 1kg of saffron, so it is not difficult to imagine why it is so costly. Use threads in paella, bouillabaisse, risotto Milanese and saffron cakes. Keep refrigerated.

Pepper

Piper nigrum. When ripe, pepper berries are red. Black peppercorns are the dried, unriped berry used whole or freshly ground. White peppercorns are riper berries, de-husked and dried. They are hotter and less aromatic than black. Green peppercorns are the fresh, unripe berries.

Sansho Powder

Used in Japanese cooking, this powder is made from the dried and ground leaves of the prickly ash and has a peppery, lemon-like flavor. Must be used sparingly.

Poppy Seed

Papaver somniferum. Used frequently in Indian cooking, primarily as a thickener, this seed from the poppy flower is available in two varieties: black/blue and white. Also used extensively in Middle Eastern and Middle European cuisines.

Paprika

Capsicum tetragonum. Hungarian goulash would not exist without this ingredient. Used in soups, sauces, salads, spreads, sausages, and salamis, a host of meat, poultry and fish dishes, and in ketchup. Made from finely ground, dried, red capsicum.

Salt

Sodium chloride. Added to most food, even sweet dishes, to bring out the flavor. Don't add much in the beginning, you can always add more later. Varieties: coarse, coarse curing, cooking, fine, rock, sea, table, flavored, seasoned.

Pickling Spice

Used in preserved and pickled vegetables, vinegars and chutneys, this mixture consists of dried bay leaves, red chillies, mustard and coriander seeds, allspice, cloves, ginger and mace.

Panch Phora

An Indian seasoning mix of cumin, black mustard, nigella, fenugreek and fennel seeds. Added to the cooking oil, it imparts a typically Indian flavor to food. Not to be confused with the Chinese Five Spice mix.

Nutmeg

Myristica fragrans. Buy whole and grate as needed. Used to flavor soups, vegetables, breads and cakes. A true Bolognese sauce is not complete without grated nutmeg.

Mace

Myristica fragrans. The outer, lacy covering of the nutmeg kernel, flattened and dried in the sun. Available in strips or ground, mostly used in curry mixtures, pickles, as a flavoring for corned beef, soups and sausages.